Calendar- Kiangoi | Blackcurrant and Caramel
It's an interesting time for Kenyan coffee. With climatic changes and the rising popularity of disease resistant varieties, there is a broader range of flavour profiles now than ever before. It's still possible to find those classic, jammy, blackcurrant cups, but flavours of plums, stone fruit, hoppy florals, and citrus fruits are becoming increasingly common. More recently, Calendar have even come across more funky, process-driven profiles, from washed coffees going through extended fermentation.
Calendars story began in 2014 at Workshop Coffee in London. It was here where Zarah and Dan learnt that the best tasting coffees were almost always the most recently harvested. For something that has such a big impact on quality, they were surprised this information is rarely shared with the customer. Coffee is best treated like any other fresh produce, and they saw an opportunity to improve quality through the way they source and the producers Calendar works with.
Over the next two years, the idea for a seasonal roastery started to take shape and in November 2017, they relocated to their hometown of Galway to make their dream a reality. Following the harvest calendar, the coffees and origins they work with are always changing, depending on which countries are harvesting and the coffees that taste best. By sourcing just the right amount to meet seasonal demand, Calendar are able to build a diverse range that is sweet and full of flavour all year round!
But it’s not just about great tasting coffee. Environmental responsibility is at the heart of everything they do, and their goal is to build a coffee company for the future. Calendar are constantly looking for new ways to reduce their carbon footprint and be kinder to our planet. By no means perfect, but they've made it their mission to do better.